3pasilla peppersroasted, seeded and sliced into ¼” ribbons
½cupfresh sage leaves, cut into ribbons with scissors or diced
2teaspoonscumin
1 ½teaspoonssalt
1teaspoonwhite pepper
Instructions
Heat oven to 400°F. Place butternut squash on a sheet pan and coat with 1 tablespoon of olive oil and season with salt and pepper. Bake for 20 minutes or until soft and browned lightly. Remove from oven and set aside.
While the squash roasts, heat olive oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic and cumin, season with salt and pepper and cook for 2 minutes. Add onion and cook until softened, about 3-4 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.
Add beans, stock, roasted pasilla peppers and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more. Serve and slurp.